I think it’s safe to say, it is a bit toasty outside! These dog days of summer leave me begging for cool and refreshing dinners, and I have the perfect gazpacho recipe that is exactly that and a breeze to make! So light and flavorful–serve as an hors d’oeuvre or for a light summer family dinner! Stay cool & enJOY!
You will need…
(serves 6 large bowls or serves about 20 hors d’oeuvres)
1 small loaf good white bread, cut into cubes (about 6 cups)
4 tablespoons white wine
1 1/2 cups water
3 cucumbers, peeled, seeded & roughly chopped
1/2 green bell pepper, seeds removed, roughly chopped
2 jalapeños, seeds removed, roughly chopped
1/2 onion, chopped
2 cloves garlic
2 cups seedless green grapes
1/2 cup good extra virgin olive oil
2 teaspoons salt
1 pound shrimp, optional
In a large bowl, combine bread cubes, wine & water. Allow to soak while preparing the next ingredients.
In a food processor or blender, combine cucumbers, bell pepper, jalapeños, onion, garlic and grapes. (I use my Vitamix on speed 8) Add soaked bread, olive oil & salt and thoroughly blend until creamy. Immediately refrigerate for at least one hour before serving.
Add sautéed shrimp for an additional depth of flavor, especially if you choose to serve this soup as a light dinner. Simply peel, and sauté shrimp with 1 tablespoon olive oil and 1 teaspoon minced garlic in small skillet over medium-high heat. Roughly chop cooked shrimp and mix into gazpacho. Garnish with a halved green grape, shrimp, and a sprig of mint.
*recipe inspired by Food & Wine